A cooking confession. Sometimes, I just don't know what to make.
I open my fridge wide. I stare. I catalog what needs to be thrown away later. I take a look at the deli lunch meat and immediately dismiss the idea of a sandwich. I glance at the condiments in the door and wonder if any will inpsire a recipe. I open the pantry door and close it.
We've all been there. Ingredients to be found, but no direction in which to take them.
I love Google. It's my best friend in the types of scenarios above.
I begin with a few words (inevitably the core ingredients I have on hand). With some key strokes I'm transported to all the routes I could potentially take with "red pepper," "chicken breast," and "coconut milk."
Thai Chicken in Coconut Milk
1 large onion, cut into 10 wedges
1 red bell pepper, cut into squares
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into cubes
2 cloves garlic, finely chopped
2 teaspoons chili powder
2 teaspoons curry powder
1/2 teaspoon ground turmeric
1/2 teaspoon cayenne
1/2 teaspoon red pepper flakes
1 14 ounce can coconut milk
1 tablespoon honey or agave
Salt and pepper
In a large skillet over high heat, sauté the onion and bell pepper in the oil until soft and golden.
Add the chicken, garlic and spices. Sauté for about 2 minutes. Season with salt and pepper.
Add the coconut milk and honey. Bring to a boil, reduce the heat and simmer gently until the chicken is cooked through, about 8 minutes.
Adjust the seasoning as needed and serve with rice.
This couldn't be simpler to make. The chopping is the hardest step.
The best part it, you can tweak this lots of ways to make it kid friendly (less heat).
While the seasoning was terrific for us, I found myself wanting a bit more veggie variety. It might be fun to add a few little potatoes to this, or green peppers (sweet and spicy) as well. Topping with green onion and cilantro would also be a nice addition.
Here's to a great start to the week, and no more coconut milk in my fridge!